Application of Peleg's equation in desorption studies of food systems: A case study with sago (Metroxylon Sagu Rottb.) starch

Drying Technology

Volumn 17, Issue 4-5, 1999, Pages 975-989

  Sopade, P A ^a   Kaimur, K ^a  

^a PAPUA NEW GUINEA UNIVERSITY OF TECHNOLOGY   (Papua New Guinea)

Author keywords

Dehydration; Desorption characteristics; Equilibrium moisture content; Sago starch; Sorption; Water activity

Indexed keywords

APPROXIMATION THEORY; DEHYDRATION; FOOD PROCESSING; MATHEMATICAL MODELS; MOISTURE; NUMERICAL METHODS; STARCH;

EQUILIBRIUM MOISTURE CONTENT; SAGO STARCH; WATER ACTIVITY;

DESORPTION;

DESORPTION; FOOD; WATER;

EID: 0032868165     PISSN: 07373937     EISSN: None     Source Type: Journal    
DOI: 10.1080/07373939908917585     Document Type: Article

References (14)

1. A.O.A.C., 1990, Official Methods of Analysis. 15th edn. Association of Official Analytical Chemists. Virginia. USA.
2. Flach, M., 1997, Sago Palm. Metroxylon sagu Rottb. Promoting the Conservation and Use of Underutilised and Neglected Crops. 13. Institute of Plant Genetics and Crop Plant Research, Gatersleben/International Plant Genetic Resources Institute, Rome, Italy.
3. Iglesias, H.A. and Chirife, J.A., 1982, Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components. Academic Press, New York, USA.
4. Labuza, T.P. 1984, Moisture Sorption: Practical Aspects of Isotherm Measurement and Use. St. Paul, Inn., American Association of Cereal Chemists, Minn. USA.
5. Labuza, T.P., 1975, Sorption Phenomenon in Foods: Theoretical and practical aspects, pp. 197-219, in C. Rha (ed) Theory, Determination and Control of Physical Properties of Food Materials. Reidel Publ. Co. Dordrecht.
6. Lomauro, C.J., Bakshi, A.S. and Labuza, T.P., 1985a, Evaluation of food moisture sorption isotherm equations. Part I. Fruit, vegetable and meat products. Lebensm. Wiss. U. Technol., 18 pp. 111-7.
7. Lomauro, C.J., Bakshi, A.S. and Labuza, T.P., 1985b, Evaluation of food moisture sorption isotherm equations. Part II. Milk, coffee, tea, nuts, oilseeds, spices, and starchy foods. Lebensm. Wiss. U. Technol., 18 pp. 118-24.
8. Palou, E., López-Malo, A., Argaiz, A. And Welti, J., 1994, The use of Peleg's equation to model osmotic concentration of papaya, Drying Technol., 12(4) pp. 965-78.
9. Peleg, M., 1988, An empirical model for the desorption of moisture sorption curves. J. Food Sci., 53 pp. 1216-9.
10. Rahman, S., 1995, Food Properties Handbook, CRC Press Inc. Boca Raton, USA.
11. Sopade, P.A. and Ajisegiri, E.S., 1995, Moisture sorption characteristics of bambara groundnut (Voandzeia subterranea L. Thouars). Food Australia, 47(10) pp. 465-9.
12. Sopade, P.A. and Obekpa, J.A., 1990, Modelling water absorption in soybean, cowpea and peanuts at three temperatures using Peleg's equation, J. Food Sci., 55 pp. 1084-7.
13. Sopade, P.A., Ajisegiri, E.S. and Badau, M.H., 1992, The use of Peleg's equation to model water absorption in some cereal grains during soaking. J. Food Eng. 15 pp. 269-83.
14. Sopade, P.A; Ajisegiri, E.S. and Okonmah, G.N., 1994, Modelling water absorption characteristics of some Nigerian varieties of cowpea during soaking. Tropical Sci., 34 pp. 297-305.